Whole30 Hearty Veggie Chili

Warm up your week with this Whole30 Hearty Veggie Chili, a wholesome and satisfying one-pot meal that checks every box for flavor and nutrition. Packed with vibrant, nutrient-rich vegetables like zucchini, bell peppers, carrots, and celery, this chili delivers all the hearty comfort you crave without compromising your Whole30 goals. A fragrant blend of chili powder, cumin, smoked paprika, and oregano infuses every bite with bold, smoky richness, while fresh jalapeño adds just the right amount of heat. Simmered to perfection with no-sugar-added crushed tomatoes and vegetable broth, this recipe is both gluten-free and vegan, making it ideal for a variety of dietary needs. Ready in just 60 minutes and perfect for meal prep, this veggie-loaded chili is a flavorful, guilt-free crowd-pleaser. Serve it up with a sprinkle of fresh cilantro for a bright and refreshing finish!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large red bell pepper, diced
• 1 large green bell pepper, diced
• 2 medium carrot, chopped
• 2 medium celery stalk, chopped
• 1 large zucchini, chopped
• 4 cloves garlic cloves, minced
• 28 ounces crushed tomatoes (no sugar added)
• 2 cups vegetable broth
• 1 medium jalapeño, seeded and minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, red bell pepper, green bell pepper, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 3

Stir in the chopped zucchini and minced garlic, cooking for an additional 2-3 minutes until the garlic is fragrant.

Step 4

Add the crushed tomatoes, vegetable broth, and minced jalapeño to the pot; stir to combine.

Step 5

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to evenly distribute the spices.

Step 6

Bring the mixture to a simmer, then cover the pot and reduce heat to low.

Step 7

Allow the chili to cook for 30 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

Step 8

Taste and adjust seasoning if needed.

Step 9

Serve hot, garnished with fresh cilantro if desired.

Nutrition Facts

Serving size	(2673.7g)

Amount per serving	% Daily Value*
Calories	1026.0

Total Fat 38.2g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4283.4mg	0%
Total Carbohydrate 152.4g	0%
Dietary Fiber 47.0g	0%
Total Sugars 66.7g
Protein 30.5g	0%

Vitamin D 0IU	0%
Calcium 601.1mg	0%
Iron 19.0mg	0%
Potassium 5858.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.0%

Protein: 11.3%

Carbs: 56.7%